After success with my Amarillo Amber, I've decided to do a round of SMaSH beers to start learning hops and malt flavors.

One of them will be a Munich-Tett SMaSH, and I need some people's opinions on the recipe. I had originally decided on a 1:1 BU:GU ratio with all late hops, but considering the amount of Tett needed to get that BU:GU ratio, I'm starting to second-guess that decision. Thoughts?